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Dry Roasting Corn Kernels Recipe

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This recipe for Dry Roasting Corn Kernels, by , is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Rozier
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup fresh corn kernels ( about 2 large ears)
1 tsp oil to prevent scorching.
Mushrooms may be added if desired.

Directions:
Directions:
High heat and a hot pan are necessary to cook and brown corn quickly. Heat the pan well and add the corn. Add 1 tsp of oil to prevent scorching. Add just enough corn to cover the bottom of the skillet. Corn should be no more than 2 or 3 kernels deep. Let the corn sizzle and brown around the edges before turning. they should be turned no more than 3 or 4 times to allow them to brown and roast. Corn will become deep brown, almost black. This caramel adds a wonderful woodsiness to the salsa.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
After roasting corn you can add black beans, onions and lime to the mix, if desired.

 

 

 

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